Preheat oven to 160C. Grease and line a 20cm x 9.5cm x 7cm-deep (6 cup capacity) loaf pan with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add milk, pear and raspberries. Using a large metal spoon, gently stir until combined.

Spoon mixture into prepared pan and smooth top with the back of a wet spoon. Bake for 1 hour 10 minutes or until bread is cooked through when tested in the centre with a skewer.

Stand for 5 minutes before transferring to a wire rack to cool. Slice and serve.